Use a 6-quart slow cooker. Pour the tomatoes into your crockpot. Lightly chop the drained artichoke hearts and toss them in. Add garlic and olives. Cover and cook on low for 4 to 5 hours. If you are adding chicken, cook on low for 6 to 7 hours, or until chicken is no longer pink.

Stir in heavy cream and hot, cooked pasta before serving.

*If you are out of the house all day, you can still make this by using a programmable slow cooker. Set it to turn to warm after 5 hours on low. The warm setting will work for a full 12 hours, and will keep your food nice and hot (but not still cooking) until you arrive home. Stir in the heavy cream. Cook pasta according to package instructions and toss with the sauce.

garnish with shredded parmesan cheese, if desired.

The Verdict.

I really like this sauce. I've served it to dinner guests a few times, and my parents have taken home leftovers. My kids eat the sauce, but prefer eating it separately from the cooked pasta.

The olives provide enough of a salty flavor that additional seasoning is not required. So easy!

This looks great! Your recipe for Mediterranean Chicken is one of our favorites and this is just a heartier version of that. Can you recommend a replacement for the olives? I'm not a fan so I have no idea what kind of flavor they add beside the saltiness.

Hi Sarah, the best sub for green olives is capers, but I'm thinking you probably wouldn't like those, either. :-) You can leave them out, and use mushrooms or sliced green or red peppers. You will probably need to season to taste with salt at the table.no biggie! xoox

This is a new favorite!!! Delicious! I don't like green olives either so I subbed with Trader Joe's mushrooms in garlic (next to the olives), then reduced the garlic in the recipe a little and added some salt/pepper. I have never cooked with artichoke hearts before and I looooved them! Thanks again Stephanie! :)

I decided to add a bit to this. I threw in a small can of spinach, and chicken thighs, and when I put in the cream I'm also going to throw in shredded mozzeralla cheese and smocked gouda cheese!! I'll let you know how it comes out but the house smells AMAZING.

I finally made this last night. I omitted the olives and pimentos, because I have to watch sodium. It was GOOD! My family said it was definitely a keeper! I never would have though to use canned artichokes in a pasta recipe, but we all loved it. Now I can't wait to try the Root Beer Pork!

I made this and wrote about it here on my silly little blog. It was delicious even though I messed up by not following the directions properly. The leftovers freeze really well and taste even better the second time around! Thank you for sharing your recipe.

Whats better than pasta?...Crockpot pasta! Holy easy recipe batman! Anything to make my crazy life as a mommy easier :) Stephanie, this recipe looks amazing :)I would be honored if you would share it on my Recipe of the Week #2 PASTA post! (last week was crockpot... hahah!) There is a gift card giveaway ;) Hope you come join in the fun!